What ingredients or methods define these regional specialties?

Oct 15, 2019 ... These are what you see in the aisles of grocery stores and the major difference between flour types is the fluctuation of protein levels. Higher ... Apr 29, 2016 ... ... cakes. Pastry flour has 8-9.5% protein. These flours are made from soft wheat, which absorbs less water and in turn develops a weaker gluten ... Mar 14, 2016 ... White cakes and yellow cakes are made using the creaming method (creaming sugar and butter until fluffy). The difference between a white cake ... Its fruit pieces give desserts a homemade quality, perfect for adding richness to cakes or filling pastries. Jelly : With its smooth consistency, jelly is an ... Aug 10, 2021 ... A cake is a baked good made with leaveners, flour, fat, and sugar. · A pastry is a dough paste made primarily with flour and fat. · A sweet is: a) ... Question: what's the difference between this and puff pastry, that strange beast with all those layers that puff up? Is this the same? It seems to use a ... Aug 24, 2019 ... What is the difference between bleached and unbleached all purpose flour and are certain cake recipes best using one over the other. Reply. Nov 20, 2015 ... Here are the differences between white cake and sponge cake, their pros and cons. White cake This is baked using a white cake recipe. Cake texture is firmer. Sep 8, 2013 ... Most start with a basic thickened cream or milk, and then have a ... Laura (Sugar Smile) on Malteser cake · serenaglow on Malteser cake. Jun 5, 2018 ... The main difference lies in the fact that cakes involve many ingredients that are nutritious too, while pastries use only a few ingredients.